Indian Chicken Curry

Ingredients

Curry

• 500g chicken (cut into 2in pieces)
• large tomato, finely chopped (tinned tomatoes?)
• 1 tbsp tomato paste
• 60ml sour cream / yoghurt
• .5 tbsp lemon juice
• oil
• salt / pepper

Paste

• ¹⁄₂ onion
• 3 large garlic cloves
• 1.5in fresh ginger
• coriander leaves
• 2-3 curry leaves
• 1tbsp red chilli powder
• 0.5 tsp cayenne pepper
• 1.5 tbsp coriander powder
• 0.5 tbsp cumin powder
• ¹⁄₄ tsp turmeric powder
• ¹⁄₂ tsp garam masala

Method

1. Curry paste – Add all curry paste ingredients to a food processor and blend until smooth. Set aside
2. Saute paste – In a large skillet or pan over medium heat, add the oil and ground curry paste. Cook for about 2 minutes until fragrant. If necessary, add a few tablespoons of water to prevent the spices from burning.
3. Tomatoes – Next, add the chopped tomatoes and tomato paste. Cook another 2 minute
4. Chicken – Add the chicken pieces and saute for 2 minutes more or until the chicken is well coated in all the masala. Add 1 cup water or chicken broth and combine well. Bring to a boil on medium-high heat.
5. Simmer – Season with salt and pepper. Cover the pot and cook on medium heat for about 8 to 10 minutes or until the chicken is cooked.
6. Acid – Finally, add sour cream (or yogurt) and lemon juice. Simmer another 2 minutes. Taste and adjust seasoning and consistency.
7. sprinkle with chopped coriander to serve